Description
Transform dried pinto beans into creamy, flavorful refried beans using the Instant Pot, perfect for tacos, burritos, or as a dip.
Ingredients
Scale
- 1 cup dried pinto beans
- 4 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Optional toppings: cheese, cilantro, sour cream
Instructions
- Rinse the dried pinto beans under cool water, removing any debris or imperfect beans.
- Add the rinsed beans, water, chopped onion, minced garlic, cumin, chili powder, and salt to the Instant Pot.
- Seal the lid and ensure the valve is set to sealing. Select ‘Manual’ or ‘Pressure Cook’ and set it for 45 minutes at high pressure.
- Allow the pot to release pressure naturally for about 10 minutes before switching to quick release for any remaining pressure.
- Drain excess liquid if surplus remains. Use a potato masher or fork to mash the beans to your desired creaminess.
- Serve with optional toppings like cheese, fresh cilantro, or sour cream.
Notes
For a different flavor, try roasting the garlic before adding it or blend in roasted peppers. Customize with jalapeños for spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 480mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg